Agar-Agar is a natural hydrocolloid extracted from several species of red algae. It is used for thickening and gelling foods without affecting color or flavor. Since its gelling power is ten times higher than animal gelatine, it is effective at very low levels. In addition, Agar-Agar has a very high content of soluble fiber (almost 90% by weight) and minerals, so it is often included in dietetic foods. Unlike other food hydrocolloids such as carrageenan and pectin, agar does not require other agents (such as salts) to form gels. Thus, it contributes much less to ash content than other gelling agents. Agar-Agar can be used in confectionery (jellies, caramels, toppings, jams, cake and doughnut icings), dairy products, canned foods, baked goods, soups and casseroles.
Iberagar S.A. is an international company that specializes in producing hydrocolloids obtained from seaweeds and used in the Food, Beverage and Nutrition industry. This company also supplies agar-agar products for use as thickening and gelling agents in confectionery, soups, dairy products, and more. These ingredients can provide distinctive textures to food without changing the color or taste.
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Iberagar S.A. makes their documentation available in the regions indicated below:
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